- ½ lb cooked SuperValu Jersey Royals
- 16 spears of SuperValu asparagus
- Parmesan reggiano
- 4 x Clarence Court duck eggs
- SuperValu Rocket salad
- Black pepper
- SuperValu Olive oil
- Balsamic vinegar
This is a great Spring dish for when both the jersey royal and asparagus have come into season.
Slice the cooked Jersey Royals in half and sauté in some olive oil until golden brown, keep warm until needed.
Snap off the bottoms of the asparagus by holding the base of the asparagus between both your thumbs and index fingers. Heat a griddle pan, add a drizzle of the olive oil and add the asparagus. Season with salt and pepper, making sure you keep the asparagus moving until cooked. Test with a small knife - they should still have a slight crunch to them.
To cook the duck eggs, heat up a frying pan. Add a little more olive oil and crack the eggs into the pan being careful not to break the yolks. You want to savour all that egg yolk to dip your asparagus in. To finish the cooking, add a knob of butter to the pan and season with salt and pepper.
To finish the dish, arrange the tips of the asparagus on a plate. Place the duck eggs on top, arrange the sauté Jersey Royals and finish with some shavings of reggiano parmesan and some rocket salad. Serve straight away with some balsamic vinegar if you wish.